Search Results for Cauvain, Stanley P. - Narrowed by: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dCauvain$00252C$002bStanley$002bP.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026ps$003d300?dt=list2024-12-18T22:45:46ZBread making improving qualityent://SD_ILS/0/SD_ILS:1441682024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389</a>
EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bread making : improving qualityent://SD_ILS/0/SD_ILS:1337782024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P.<br/>Preferred Shelf Number TX769 .B74 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The ICC handbook of cereals, flour, dough & product testing : methods and applicationsent://SD_ILS/0/SD_ILS:1337072024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P. Young, Linda S.<br/>Preferred Shelf Number TX557 .I33 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Bakery food manufacture and quality water control and effectsent://SD_ILS/0/SD_ILS:3032192024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P. Young, Linda S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444301083">http://dx.doi.org/10.1002/9781444301083</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bakery food manufacture and quality : water control and effectsent://SD_ILS/0/SD_ILS:1335662024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P. Young, Linda S.<br/>Preferred Shelf Number TX552.15 .C38 2008<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Baked products science, technology and practiceent://SD_ILS/0/SD_ILS:3013392024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P. Young, Linda S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.contentreserve.com/TitleInfo.asp?ID={E6BAE51F-0616-49F4-B2C4-B3436F402C36}&Format=50">Click for information</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=284271">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=284271</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470995907">http://dx.doi.org/10.1002/9780470995907</a>
MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=74828&ref=toc">http://www.myilibrary.com?id=74828&ref=toc</a>
Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2006004707-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2006004707-b.html</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Baked products : science, technology and practiceent://SD_ILS/0/SD_ILS:1335682024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P. Young, Linda S.<br/>Preferred Shelf Number TX552.15 .C375 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Baking problems solvedent://SD_ILS/0/SD_ILS:4594122024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P., author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081007655">http://www.sciencedirect.com/science/book/9780081007655</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Technology of Breadmakingent://SD_ILS/0/SD_ILS:1662482024-12-18T22:45:46Z2024-12-18T22:45:46ZAuthor Cauvain, Stanley P. author. Young, Linda S. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-38565-7">http://dx.doi.org/10.1007/0-387-38565-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>